Hearty Chicken Noodle Soup

From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen


  1. 1 (12 oz) bone-in split chicken breast, trimmed
  2. Salt and pepper
  3. 2 teaspoons vegetable oil
  4. 1 small onion, chopped fine
  5. 1 celery rib, minced
  6. 1 carrot, peeled and cut into ½ inch pieces
  7. 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  8. 1 tablespoon all-purpose flour
  9. 3 cups chicken broth
  10. 1 bay leaf
  11. 1/2 cup wide egg noodles
  12. 1 tablespoon minced fresh parsley


  1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in medium saucepan over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate. Pour off all but 1 tablespoon fat from saucepan.

  2. Add onion, celery, and carrot to fat left in saucepan and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits

  3. Add browned chicken with any accumulated juices and bay leaf. Bring to simmer and cook until chicken registers 160 degrees, 20 to 22 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces using 2 forks, discarding skin and bones.

  4. Discard bay leaf. Return soup to simmer, stir in noodles, and cook until vegetables and noodles are tender, about 8 minutes. Off heat, stir in shredded chicken and let sit until heated through, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Serve.

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